Abruzzese Lamb and Red Pepper Ragu with Penne

One of the things that I love about Cooking Light is that their pasta recipes are usually pretty awesome – you can’t really tell that they’re lower-fat. This is one that I like to use when I have leftover ground lamb laying around – most of the other ingredients are usually pantry items that I normally keep on hand, so it makes it super-easy to whip up something quick (and healthy) for dinner. Serve with a salad to round out your meal. I’m submitting this entry to this week’s Presto Pasta Nights, hosted this week by Equal Opportunity Kitchen.

Add lamb to pan; cook over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Return onion mixture and lamb to pan. Add wine; bring to a boil. Cook 10 minutes or until liquid almost evaporates.